Sous vide is the process of cooking by vacuum sealing it and submerging it in warm water. The water is held at a precise temperature, so the food cooks exactly as you desire. This means sous vide steak, sous vide chicken or sous vide veggies are perfectly cooked every time!
But even though “sous vide” literally means “under vacuum” you can still cook sous vide even if you don’t own a vacuum sealer. Learn how to use the water displacement method and you use plastic bags for sous vide cooking.
FAQ
What are the advantages of sous vide cooking?
The biggest advantage is the precision with which you can cook. Your food will be cooked to the exact temperature you enter in the sous vide machine.
How is sous vide different from boiling?
Boiling occurs when water is at 212 degrees F. Sous vide cooking occurs at lower temperatures, such as 130 degrees F.
